Caramel Apple Pie
In this image taken on Oct. 2, 2012, a caramel apple pie is shown in Concord, N.H. (AP Photo/Matthew Mead) Purchase photo reprints »
In this image taken on Oct. 2, 2012, a caramel apple pie is shown in Concord, N.H. (AP Photo/Matthew Mead) Purchase photo reprints »
In this image taken on Oct. 2, 2012, a caramel apple pie is shown in Concord, N.H. (AP Photo/Matthew Mead) Purchase photo reprints »
Serves 8
Feel free to cater to your crowd and top the pie with whatever you prefer to coat your caramel apples with. Just aim for about a total of about 1 cup of toppings. This pie should be assembled just before serving. The apples can be cooked ahead of time.
6 baking apples (such as Fuji or Gala), peeled, cored and sliced
1 tablespoon cider vinegar
14-ounce package caramel candies, unwrapped
½ cup half-and-half
1 teaspoon apple pie spice
Pinch salt
9-inch prepared graham cracker crust
½ cup crumbled shortbread cookies
¼ cup chopped toasted peanuts
¼ cup mini chocolate chips
In a large, deep skillet over medium-high heat, toss the apple slices with the vinegar. Cook until the apples are tender, about 10 minutes. Transfer the apples and any juices in the pan to a large bowl. Set aside.
Return the skillet to the heat. Add the caramel candies, half-and-half, apple pie spice and salt. Heat, stirring constantly, until melted and smooth. Pour the caramel mixture over the apples and stir until well coated. Spoon the apple-caramel mixture into the graham cracker crust. Sprinkle the top with the cookies, peanuts and chocolate chips. Serve immediately.
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